Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 red bell pepper, cored, seeded, and julienned

  3. 1 yellow bell pepper, cored, seeded, and julienned

  4. 1/2 cup thinly sliced red onion

  5. 1 cup half-moon sliced yellow squash

  6. 1 cup small broccoli florets

  7. 1 baby eggplant , cut into chunks

  8. 8 ounces firm tofu , cut into large chunks

  9. 1 clove garlic, minced

  10. 1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)

  11. 2 cups sliced bok choy

  12. 1 cup fresh mung bean sprouts

  13. 1/4 teaspoon freshly ground black pepper

  14. 1/4 teaspoon kosher salt

  15. 1/2 cup snow peas

  16. 2 tablespoons sesame oil

Instructions Jump to Ingredients ↑

  1. Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more. Stir in snow peas and sesame oil and remove from heat. Serve immediately.


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